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Splattered White Chocolate Cake

Betty Crocker Kitchens
Updated Sep 20, 2016
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Imperfection is perfection on this imaginative cake. Splattered with whichever colors you like, it's primed for a celebration!

Splattered White Chocolate Cake

  • Prep Time 60 min
  • Total 2 hr 55 min
  • Servings 12
  • Ingredients 13
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Ingredients

Cake

  • 3 oz white chocolate baking bars or squares, chopped (from 6-oz package)
  • 2 tablespoons whipping cream
  • 1 box white cake mix with pudding
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 3 eggs

Frosting and Splatters

  • 1 package (6 oz) white chocolate baking bars or squares, chopped
  • 1/3 cup whipping cream
  • 1 cup butter, softened
  • 6 cups powdered sugar
  • 1/2 cup pink candy melts, melted
  • 1/2 cup orange candy melts, melted
  • 1/2 cup yellow candy melts, melted

Instructions

  • Step 
    1
    Heat oven to 350°F (325°F for dark or nonstick pan.) Spray bottom and sides of 2 (9-inch) round pans with baking spray with flour. In small microwavable bowl, microwave 3 oz white chocolate and 2 tablespoons whipping cream uncovered on High 1 minute, stirring every 30 seconds, until smooth. Cool 10 minutes.
  • Step 
    2
    In large bowl, beat cake mix, sour cream, oil, eggs and white chocolate mixture with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
  • Step 
    3
    Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
  • Step 
    4
    In small microwavable bowl, microwave 6 oz white chocolate and 1/3 cup whipping cream, uncovered, on High 1 minute, stirring every 30 seconds, until smooth.
  • Step 
    5
    In medium bowl, beat butter and 2 cups of the powdered sugar with electric mixer on medium speed until blended. Add white chocolate mixture; blend well. Add remaining powdered sugar; beat until smooth.
  • Step 
    6
    Place 1 cake layer on cake plate, top side down. Spread with 2/3 cup frosting. Top with remaining cake layer top side up. Frost side and top of cake.
  • Step 
    7
    Using teaspoon, splatter top and side of cake with melted candy melts, alternating colors. Let stand at room temperature until 30 minutes or until set.

Nutrition

900 Calories
46g Total Fat
5g Protein
116g Total Carbohydrate
60g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
900
Calories from Fat
420
Total Fat
46g
71%
Saturated Fat
26g
129%
Trans Fat
1g
Cholesterol
110mg
37%
Sodium
480mg
20%
Potassium
80mg
2%
Total Carbohydrate
116g
39%
Dietary Fiber
0g
0%
Sugars
60g
Protein
5g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
4%
4%
Exchanges:
1 1/2 Starch; 0 Fruit; 6 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 9 Fat;
Carbohydrate Choice
8
*Percent Daily Values are based on a 2,000 calorie diet.

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